Red White and Blue Mousse Cake


Preheat oven to 350 degrees. Line the bottom of a 9inch spring form pan with parchment paper and lightly spray with nonstick spray. Here’s where it gets just a little bit tricky… You are going to need to extend the depth of your pan so cut a strip of parchment paper that is about an inch or 2 taller than you pan and place it inside the pan. Now you are ready to start your first layer.

Sugar cookie layer

1 roll of refrigerator sugar cookie dough

Smash the dough onto the bottom of your already prepared pan and bake at 350 degrees for 20 minutes. Once baked remove from oven and let cool completely. Once cooled completely you are ready to start your “red” strawberry layer.

Strawberry Mousse

1-1/2 cup fresh strawberries

9 ounces white chocolate chips

1-1/2 cups heavy whipped cream, divided

2 tsp unflavored gelatin powder

2 Tbsp cold water

a few drops of red food coloring

Place 1/2 cup fresh strawberries in either a blender or food processor and make a quick puree. you should have a 1/4 cup of puree when finished, Place 1/4 cup strawberry puree in a microwave safe bowl and add white chocolate chips and 1/2 cup heavy whipping cream. Microwave in 30 second increments, stirring every 30 seconds until chocolate has melted and mixture is smooth. Let cool to room temperature.

In a small bowl add gelatin to 2 Tbsp of water and let the gelatin absorb the water. Once your chocolate has cooled. Heat gelatin in microwave for 15 seconds. Add gelatin to chocolate mixture and stir together. Add a couple drops of red food coloring to chocolate mixture to get desired color.

Whip remaining 1 cup of whipping cream until stiff peaks form. Fold half of your whipping cream into chocolate mixture until combined, Fold in the rest of the whipping cream until all is combined. Slice the remaining 1 cup of strawberries and gently stir them into your chocolate mixture. Pour your strawberry mousse over your already prepared and cooled sugar cookie and place in fridge. Let set for 30 minutes. Then it is time to prepare your “white” vanilla mousse layer.

Vanilla Mousse Layer

9 ounces white chocolate chips

1-1/2 cups heavy whipping cream, divided

1/4 cup honey

2 tsp vanilla

2 tsp gelatin powder

2 Tbsp cold water

In a microwave safe bowl place white chocolate, 1/2 cup heavy whipping cream and honey. Heat in 30 second increments stirring every 30 seconds until chocolate is melted and mixture is smooth. Let cool to room temperature. In a small bowl add gelatin to 2 Tbsp water and let the gelatin absorb the water. Once your chocolate mixture has cooled microwave gelatin mixture for 15 seconds. Add gelatin mixture to chocolate mixture and whisk together. Add vanilla to chocolate mixture and stir till combined. Whip remaining 1 cup heavy whipping cream until stiff peaks form. Add half of your whipped cream and fold together until combined. Once combined fold in remaining whipped cream until combined. Pour over your strawberry layer and place back in fridge. Let sit in fridge for 30 minutes. Once set for 30 minutes you are ready to begin your “blue” blueberry mousse layer.

Don’t worry this is your last layer…LOL!!

Blueberry Mousse Layer

For your blueberry layer you are going to want to prepare it just as you have your strawberry layer but exchange

1-1/2 cups blueberries for strawberries

and

a few drops of blue food coloring for the red food coloring

Once you have finished making the blueberry mousse pour over your vanilla mousse layer and place back in the fridge and let set at least 4 hours but overnight is best.

Once your mousse is set remove collar of spring form pan and carefully lift mousse cake off the base of the pan and set on serving dish or cake board. Now you are ready to dig in or top.

I topped mine with left over fresh strawberries and blueberries and some whipped cream.

ENJOY and have a safe and fun 4th of July!!

 

 

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Chocolate Strawberry Tart

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Once again we are back with a fun group post ” Spring has Sprung”. I don’t know about you but I am more than ready for spring and we are hoping these fun recipes will help you to get into the spring spirit.


To get the other ladies wonderful recipes scroll down and click on the highlighted links under their pictures.

CHOCOLATE STRAWBERRY TART

Preheat oven to 350 degrees. Lightly spray 1 removable bottom tart pan with nonstick spray.

Chocolate Silk Filling~

2/3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

4 egg yolks

3 cups whole milk

5 ounces bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

In a heavy bottom sauce pot place sugar, cornstarch and salt stir till combined. In a bowl whisk egg yolks and milk. In a slow stream slowly pour egg yolk mixture into sauce pot, whisking together egg mixture and sugar mixture. Over medium heat whisking constantly bring your mixture to a slow bubble, the mixture will begin to thicken (6-8) minutes and then continue to simmer another 2 minutes. Remove from heat whisk in chocolate, butter and vanilla. Continue to whisk until chocolate and butter are melted and combined.  Place chocolate into a glass bowl and cover with plastic wrap, pushing down plastic wrap until it touches the top of your chocolate silk, place in fridge and cool completely about 1-2 hours. While your chocolate is chilling it is a perfect time to get your crust made and cooling.

Crust~

10 Chocolate graham cracker cookie sheets

2 Tbsp sugar

4 Tbsp butter, melted

In a food processor place graham crackers and pulse till you have fine crumbs, add sugar and melted butter and pulse a couple times until combined. Pour into prepared tart pan and push crumbs up the sides of the pan and onto the bottom. Bake at 350 degrees for 10 minutes, let cool completely. Once both crust and chocolate silk are cooled, with a rubber spatula fill your cookie crust with chocolate silk and place in the fridge while you make the strawberry topping.

Strawberry Topping~

1 cup water

1 cup sugar

1/8 cup plus 1 Tbsp cornstarch

1 (3oz) package strawberry jello

24 ounces fresh strawberries, sliced

In a pot place water, sugar and cornstarch, bring to a boil while stirring constantly. Continue to stir until mixture becomes thick. Add in jello and stir until jello is dissolved and combined. Remove from heat, place in a bowl and let cool to room temperature. Fold strawberries in to cooled mixture and then place on top of chocolate silk layer and place back in fridge to chill overnight.

When ready to serve “pop”out of tart pan and slice!! ENJOY!! 🙂

 

Irish Coffee Macarons from The Rowdy Baker

Mile High Lemon Meringue Pie from Tampa Cake Girl

Easy Peanut Butter Cup Pie from Cooking from a SAHM

White Chocolate Strawberry Shortcake Cupcakes

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Preheat oven to 325 degrees. Line cupcake tins with 24 cupcake liners and set aside.

White Chocolate Almond Sour Cream Cake

1 box white cake mix

1 cup flour

1 cup sugar

3/4 tsp salt

1-1/3 cups water

2 Tbsp veggie oil

1 tsp vanilla

1 tsp almond extract

1 cup sour cream

5 ounces white chocolate, melted and cooled to room temperature

4 egg whites, room temperature

This recipe was adapted from Edna De La Cruz’ White Almond Sour Cream Cake (WASC)

In bowl of mixer place Cake mix, flour, sugar and salt, mix until combined. Add water, oil, vanilla, almond extract, sour cream, melted white chocolate and egg whites, mix on low for 30 seconds and then turn mixer up to medium and mix for 3 minutes.

Add 1/4 cup of batter to lined cupcake pans and bake for 18-22 minutes or until toothpick inserted in center of cupcake removes clean. Let cool in tins on wire racks for 10 minutes, then remove from tins and let cool completely on wire racks.

Filling

24 washed and stem removed Strawberries

Once cupcakes are cool, remove some of the center of the cupcake(no need for anything fancy to do this I use an apple corer that I picked up at the dollar store or you can use a small knife) being careful to not go through the liner. Stuff each cupcake with 1 whole strawberry.

White Chocolate Almond Buttercream

8 ounces white chocolate, melted and room temperature

8 ounces cream cheese, room temperature

1/2 cup butter, room temperature

2 cups powdered sugar

1 tsp vanilla

1 tsp almond extract

In bowl of mixer, beat cream cheese and butter until creamy and fluffy. Add powdered sugar, room temperature melted white chocolate, vanilla and almond extract, continue to mix until combined and fluffy.

Once your cupcakes have cooled and been stuffed frost and decorate. ENJOY:)

 

Grandmas Triple Berry Freezer Jam

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12- 8 oz jars with lids

3 cups sugar

10 Tbsp Instant pectin (30 minute pectin)

1/4 tsp nutmeg

Place sugar, pectin and nutmeg in a medium bowl stir till combined well and set aside

2 lbs of fresh strawberries

24 ounces fresh raspberries

24 ounces fresh blackberries

Place berries in a large bowl and smash with a potato masher until you get your desired consistency. Stir sugar and pectin mixture in to berry mixture. Stir for about 3 minutes.
Ladle berry mixture into jars. Place lids on and let stir on counter for 30 minutes. After 30 minutes place jam jars into the freezer. When ready to use place jam in fridge for about 30 minutes prior. Once in the fridge jam is good 7-10 days.
ENJOY!!:)

Spiked Shortcake Italian Soda

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Crushed Ice

4 oz Sparkling water

2 oz Strawberry Shortcake vodka

2 oz Strawberry Puree either fresh or the type you buy for mixed drinks will work

1 Tbsp Heavy whipping cream or 1/2 & 1/2

Whipping cream and a whole berry to garnish

Fill a 10 ounce glass half way with crushed ice. Add sparkling water and then vodka. Pour Strawberry puree on top and then add cream. Garnish with a dallop of made whipping cream and whole berry. To make it a virgin shortcake just omit the vodka. ENJOY 🙂

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Red White And Blue Berry Poke Cake

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Preheat oven to 350 degrees. Grease and flour Three 9-inch round cake pans and set aside.

 

For The Cake:

4 cups cake flour

1 Tbsp plus 1 tsp Baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cup milk, room temperature

2 tsp vanilla

8 lrg egg whites, room temperature

1 small box strawberry jello

1 small box blue berry blue jello

2 cups boiling water

Sift the cake flour, baking powder and salt together into a small bowl and set aside.

In bowl of mixer place butter and beat on medium until fluffy and light in color about 4 minutes.

Slowly add the sugar to the butter and continue to beat until combined and very light in color.

Combine milk and vanilla, stir together.

Add flour mixture into mixing bowl with butter mixture in thirds, alternating with two equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beater, beat the egg whites until soft peaks form.

Stir about 1/4 of the egg whites into your cake batter. Then gently fold in the rest of the egg whites with a rubber spatula.

Divide batter evenly between three already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted center removes clean.

Place cakes in pans on cooling racks for 10 minutes. After 10 minutes turn out of pans and let cool completely.

Once cakes are cooled completely place 2 of the cakes in their own pie plate set the third layer aside for later when stacking. Poke each layer of cake with a large serving fork about 1/2 inch apart. Bring 2 cups of water to a bowl. Mix each packet of jello with one cup of boiling water, Stir till completely dissolved and let stand about 10 minutes, pour red jello over one layer of cake and blue jello over other layer of cake slowly. Place in fridge at least 3 hours to set. Once jello is set you may need to set bottom of pie plate in warm water to help release the layer of cake.

Frosting and Filling:

2 eight ounce blocks of cream cheese, room temperature

1 cup powdered sugar

1 Tbsp vanilla

4 cups heavy whipping cream

1 cup fresh blueberries

1 cup fresh thinly sliced strawberries

Before you begin place your mixer bowl and whisk attachment in the freezer for about 30 minutes.

Place cream cheese, powdered sugar and vanilla in your mixer bowl. Whisk until combined and cream cheese is fluffy. With mixer on low speed slowly pour in heavy whopping cream. Turn up mixer to medium high and beat till becomes stiff and desired consistency.

Stacking:

Place strawberry poke and soaked cake on cake board and add frosting mixture on top then blueberries. Place plain cake layer that was set aside on top. The add frosting and strawberries on top. Place last layer of blue berry poked and soaked cake on top. Frost and decorate cake as you like. Store Cake in fridge till ready to serve, ENJOY! 🙂

This post is part of a Monthly group post of Red White and Blue Creations from our kitchens! To see the rest please visit….

 

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Berry Italian Chantilly Cream Cake

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It was recently my Mom’s 65th Birthday, so here is what I came up with…….

Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside.

CAKE

4 cups cake flour (not all-purpose flour)

1 Tbsp plus 1 tsp Baking powder

3/4 tsp salt

1 cup Butter, room temperature

2 cups sugar

1-1/3 cup milk, room temperature

2 tsp pure vanilla

1/2 cup Grand Marnier

8 large egg whites, room temperature

Sift the cake flour, baking powder and salt together in a bowl and set aside.

In bowl of mixer place butter and beat on medium until butter is light in color and creamy, about 4 minutes.

Slowly add the sugar and continue to beat until completely combined and very light in color.

In a measuring cup combine milk, vanilla and grand marnier.

Add flour mixture to mixing bowl in thirds alternating with 2 equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beater, beat the egg whites until soft peaks form.

Stir about 1/4 of egg whites into batter and then gently fold in the rest of the egg whites with a rubber spatula.

Divide batter evenly between three already greased and floured 9 inch round pans.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center comes out clean.

Remove from oven when baked and place on cooling racks still in pans. Let cool for 10 minutes.

Turn out of pans onto cooling racks and let cool completely.

 

BERRIES

In a bowl…

1 cup fresh strawberries, sliced

1 cup fresh raspberries

1 cup fresh blackberries

3 ounces grand marnier

1/4 cup of orange juice

Let marinate for about 30 minutes

 

CHANTILLY CREAM/FROSTING

2- 8 ounce blocks Cream Cheese, room temperature

2- 8 ounce tubs Mascarpone cheese

1 Tbsp vanilla

1 tsp orange extract

2 cups powdered sugar

2 cups heavy whipping cream

Place your bowl and whisk attachment in the fridge/freezer for at least 30 minutes

In cold bowl place cream cheese and mascarpone. Whisk until fluffy.

Add vanilla, orange extract and powdered sugar. Whisk until completely combined.

With mixer on low slowly add Whipping cream. Whisk until stiff peaks.

 

TOPPING

1/2 cup fresh strawberries sliced

1/2 cup fresh raspberries

1/2 cup fresh blackberries

mix in a small bowl to place on top of your finished cake. 🙂

 

ASSEMBLY

Place on layer of cake on cake board. Fill with chantilly cream and then add 1/2 of marinated berries on top of cream.

Place 2nd layer of cake on top and fill with chantilly cream and the rest of your marinated berries.

Add third layer of cake.

Frost and decorate with chantilly cream

Top with fresh berries

ENJOY:)